If you swap dried dill, use only one teaspoon and refrigerate the dip for at least two hours before serving to allow the flavors to develop.

If you don't have a food processor, chop the shallot and smoked salmon as finely as possible and mash them with the remaining ingredients using the back of a fork.

Directions

Place the salmon and shallot in a small food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Transfer to a serving bowl and sprinkle with additional dill, if desired, and slivers of smoked salmon (calories not included).Store, covered, in the refrigerator for up to 2 days.

I recommend making this dip at least two hours ahead, but you can eat it immediately if desired.